These Roasted Beet & Goat Cheese Skewers are an elegant, bite-sized appetizer featuring tender roasted beets, tangy whipped goat cheese, and fresh herbs, all layered on cocktail skewers. Perfect for parties, wine nights, and vegetarian-friendly menus.
Yields 16 Servings Servings Quarter (4 Servings) Half (8 Servings) Default (16 Servings) Double (32 Servings) Triple (48 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hrMakes 16 skewers
For the Beets
3 medium red or golden beets
1 tbsp olive oil
Salt & pepper to taste
Optional: splash of balsamic vinegar after roasting
For the Goat Cheese Filling
5 oz goat cheese, softened
2 tbsp cream cheese or Greek yogurt (for creaminess)
1 tsp honey or maple syrup
Zest of ½ lemon
Pinch of salt
Optional: finely chopped fresh herbs (thyme, basil, or chives)
Assembly & Garnish
16 cocktail skewers or toothpicks
2 tbsp chopped pistachios or walnuts (optional)
Microgreens, fresh thyme, or balsamic glaze (for garnish)
Roast the Beets
1
Preheat oven to 400°F (200°C) .
Scrub beets and wrap individually in foil. Place on a baking tray and roast for 40–50 minutes , or until fork-tender.
Let cool slightly, then peel skin off using paper towels or hands.
Cut into bite-sized cubes (about ¾ inch).
Make the Goat Cheese Spread
2
In a bowl, blend goat cheese, cream cheese/yogurt, honey, lemon zest, and a pinch of salt until smooth and fluffy.
Spoon into a piping bag or zip-top bag with the corner snipped (optional, but helpful for neatness).
Assemble the Skewers
3
Thread one beet cube onto each skewer.
Pipe or spoon a small rosette or dollop of goat cheese mixture on top.
Sprinkle with crushed nuts, microgreens, or herbs.
Optional Finish
Pairing Suggestions
Tips & Notes
6
Beets ahead: Roast and cube the beets up to 2 days in advance and store refrigerated.
Color tip: Use a mix of red and golden beets for visual contrast (wipe knife between cuts to avoid bleeding).
Nut allergy? Omit nuts or use toasted seeds like pepitas or sunflower seeds.
Want vegan? Use vegan goat-style cheese and maple syrup.
Ingredients Makes 16 skewers
For the Beets
3 medium red or golden beets
1 tbsp olive oil
Salt & pepper to taste
Optional: splash of balsamic vinegar after roasting
For the Goat Cheese Filling
5 oz goat cheese, softened
2 tbsp cream cheese or Greek yogurt (for creaminess)
1 tsp honey or maple syrup
Zest of ½ lemon
Pinch of salt
Optional: finely chopped fresh herbs (thyme, basil, or chives)
Assembly & Garnish
16 cocktail skewers or toothpicks
2 tbsp chopped pistachios or walnuts (optional)
Microgreens, fresh thyme, or balsamic glaze (for garnish)
Directions Roast the Beets
1
Preheat oven to 400°F (200°C) .
Scrub beets and wrap individually in foil. Place on a baking tray and roast for 40–50 minutes , or until fork-tender.
Let cool slightly, then peel skin off using paper towels or hands.
Cut into bite-sized cubes (about ¾ inch).
Make the Goat Cheese Spread
2
In a bowl, blend goat cheese, cream cheese/yogurt, honey, lemon zest, and a pinch of salt until smooth and fluffy.
Spoon into a piping bag or zip-top bag with the corner snipped (optional, but helpful for neatness).
Assemble the Skewers
3
Thread one beet cube onto each skewer.
Pipe or spoon a small rosette or dollop of goat cheese mixture on top.
Sprinkle with crushed nuts, microgreens, or herbs.
Optional Finish
Pairing Suggestions
Tips & Notes
6
Beets ahead: Roast and cube the beets up to 2 days in advance and store refrigerated.
Color tip: Use a mix of red and golden beets for visual contrast (wipe knife between cuts to avoid bleeding).
Nut allergy? Omit nuts or use toasted seeds like pepitas or sunflower seeds.
Want vegan? Use vegan goat-style cheese and maple syrup.
Roasted Beet & Goat Cheese Skewers
